Eggs Baked Over a Spicy Vegetable Ragout

Eggs Baked Over a Spicy Vegetable Ragout

1 Review

From: EatingWell Magazine, March/April 1997

This rustic dish typifies Mediterranean home cooking at its best: a full-flavored vegetable stew is topped with eggs to become a main dish. Any hot sauce you have on hand will add a nice jolt of heat, but for a complex, authentic flavor, try harissa, a chile paste from North Africa.

Preparation

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggplant and cook, stirring frequently, until browned and softened, 5 to 7 minutes. Transfer to a plate.

Heat the remaining 1 teaspoon oil in a Dutch oven or large deep saute pan over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, cumin and hot sauce and cook until fragrant, 15 to 30 seconds. Stir in squash, tomatoes, water and the eggplant. Cover and simmer for 10 minutes. Stir in 2 tablespoons parsley, salt and pepper.

Spread the vegetable ragout in the prepared baking dish. Make 4 shallow wells in the ragout and gently crack 1 egg into each well, being careful not to break yolks.

Bake, uncovered, until the eggs are barely set, 10 to 12 minutes. (Caution: Eggs can overcook very quickly. Check them often and remove from the oven when they still look a little underdone; they will continue to cook in the hot ragout. If the baking dish is ceramic, the cooking time will be closer to 12 minutes. A glass dish will cook eggs much faster.) Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 2 days. Reheat before continuing.

Reviews 1

This was easy & delicious. The whole family enjoyed it. My only issue was knowing when the eggs were done. They stayed so glossy & never looked properly cooked, so I let them go too long. To be safe, I'll poach them separately next time and serve them on top.